Gouda

Gavin Webber

Ingredients

  • 10L full cream milk
  • 1/8th t (dash) of Mesophilic Culture (MO30)
  • 2.5ml (1/2 t) calcium chloride in 1/4 cup non-chlorinated water
  • 2.5ml (1/2 t) liquid rennet in 1/4 cup non-chlorinated water
  • Saturated Brine Solution
    • calcium chloride
    • salt
  • cheese wax or vacumme bag
  • ladle
  • container for whey
  • seive
  • bamboo mat for drying

Put milk on the heat (29C)

  • measure 1/8th t (dash) of Mesophilic Culture (MO30)
  • prepare 2.5ml (1/2 t) calcium chloride in 1/4 cup non-chlorinated water
  • prepare 2.5ml (1/2 t) liquid rennet in 1/4 cup non-chlorinated water

Add mesophilic culture

  • also add a little kifir

Let it sit for a couple mins then stir in

Stir calcium chloride

  • If using unpasturised milk
  • 2.5ml (1/2 t) calcium chloride in 1/4 cup non-chlorinated water

Add rennet

  • 2.5ml (1/2 t) liquid rennet in 1/4 cup non-chlorinated water
  • stir no more than 1min

Let sit until clean break (30-40 mins)

  • mine took 1h15mins

Cut curds into half inch cubes

Let sit (covered) for 5 mins

  • prepare some non-chlorinated water at 60C, at least 3L.

Stir for 5 mins

Let sit for 5 mins

  • prepare some non-chlorinated water at 60C, at least 3L.

Using a sieve, ladle out 4 cups (1L) of whey

  • sieve keeps the curds out of the cup.

Replace 4 cups of 60C water

  • target temp is 33C.

Stir gently for 10 mins

Let settle for 5-10 mins

  • reduce temp of water to 45C.

Note the level of the whey

  • there may be a level of curds on the side of the pot.

Ladle out the whey to the level of the curds

Stir, then add 45C water to the level that the whey was

  • temperature should be 37C

Stir for 20 mins

  • do we maintain temperature? I think yes

Let rest for 10 mins

Drain out the whey, putting the curds into a cheese cloth lined mold

Press at 10kg for 30 mins

Flip and press at 13kg for 12 hours

Put into brine for 12 hours

  • flip the cheese half way through
  • can trim off any weird bits first

Air dry on bamboo cheese mat for 2-3 days until touch dry

  • turn at least every day

vacuum seal

mature at 10-12C for at least 6 weeks